Sell the people slices and they'll eat for a day, teach them how to sling pies and they'll eat forever. So might be the mantra of Pizza a Casa, the self-described "Pizza Self-Sufficiency Center" on Manhattan's Lower East Side. Slice's Adam Kuban attended a recent class to see if it's worth your time. Bottom line, if you're a wannabe pizza-maker, it is. More

Owned by Sebastiano Cappitta, who recently opened nearby Bettolona, Buca is a tiny space on a quiet block, with six tables — seven if you count the one on the sidewalk — perhaps fitting for a place whose name means hole in Italian. It's small but doesn't feel cramped. Attilio Reale is the pizzaiolo here, manning a fire-breathing oven akin to the one you may have seen at Roberta's. More

Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately. —The Mgmt. Photograph: Christopher Stephens] Say you're near the Flatiron Building and you want a slice of pizza. Sure, you could go to Rossopomodoro at Eataly (Slice review here), but you just want a single slice, without much fuss, and you're avoiding the temptation to buy yet another bottle of aged balsamic vinegar. Instead, walk just south of Madison Square Park for a plain slice at Mozzarelli's. It's not going to win any awards, but... More

Gino's makes a good slice. It's of average thickness for a New York slice, has a nice layer of crispness on the bottom, and has a good amount of melty, buttery cheese that pulls away in strings as you take a bite. It's not a life-changing slice, but I'd happily eat it if I lived in the neighborhood or was passing through (as I was, on my way to Little Luzzo's). More

The Sicilian square is the way to go, and the counterman generously offered us a corner slice. Though it may look a little dark, the crust isn't bitter at all, just crisp and well seasoned on the outside, without getting tough. The interior is fluffy and warm, rich and comforting. This is a slice you want to eat on a cold day. More

I'm not sure how to categorize the pizza I had recently at Plum Pizzeria, which opened in the old Cafe Brama space a few months ago. The pie was definitely not Neapolitan, and also not quite New York-style. The crust was rich, slightly dense and crispy, with a hint of buttery flavor. It was a bit thicker than you might expect when ordering what the menu calls 'thin crust' pizza. It's a crust sturdy enough to hold generously portioned toppings without any tip-sag. More

The East Village branch of Numero 28 was packed with revelers: birthday partiers and post-work groups, big families from out of town. The gas-assist wood oven was burning hot, and waiters rushing around with huge pizzas (up to 29" long) on wooden peels. We slipped into a table for two and were immediately distracted from our usual mission (one Margherita, please) by an advertised "Pizza of the Month" topped with cherry tomatoes, buffalo mozzarella, Parmesan, and porcini mushrooms. More

The weblog Feast mentioned yesterday that Pulino's Bar & Pizzeria has revamped its crust. Funny, we had the pizza there just a few weeks ago while shooting a Pieman's Craft video and hadn't noticed a difference at the time. But Pulino's executive chef Nate Appleman confirmed the change when we emailed him, so we headed over to check it out. Long story short: It really is new, and it really is improved. The all-over crispness (almost crunchiness) is gone, replaced by a crisp-chewy round of flavorful crust. After the jump, a before-and-after. More

It comes down to this: This particular Campagna slice is good stuff. I have no idea what they call it, but you can't miss it there. It's got a crisp, not-at-all greasy crust topped with a heavy cream sauce, mozzarella, cherry tomatoes, and shaved Parmesan cheese. The sauce is none too heavy, the cherry tomatoes add a burst of sweetness, and the shaved Parmesan balances that with its tanginess and little crystals of salt. More